There’s something magical about a one-pan meal—the simplicity, the ease of cleanup, and the way all the flavors blend beautifully together. This One-Pan Balsamic Chicken is a perfect example of that magic in action. Juicy, tender chicken breasts are cooked to perfection with a rich balsamic glaze and vibrant, roasted vegetables, all in a single skillet.
This dish is a lifesaver on busy weeknights when you want something wholesome and full of flavor but don’t have time for a pile of dishes. Plus, balsamic vinegar brings such a deep, slightly sweet tanginess that balances beautifully with the garlic, herbs, and caramelized veggies. Serve it over rice, quinoa, or alongside a fresh salad for a meal that feels gourmet but is incredibly easy to prepare.
Why You’ll Love This Recipe
- One-Pan Wonder – Fewer dishes mean less cleanup and more time to enjoy your meal.
- Packed with Flavor – The balsamic glaze brings a perfect balance of tangy and sweet, enhancing every bite.
- Healthy & Nutritious – Loaded with protein and veggies, this dish is wholesome and satisfying.
- Quick & Easy – Perfect for a weeknight meal that’s ready in under an hour.
- Customizable – Use your favorite vegetables or adjust the seasoning to your taste.
Ingredients You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Balsamic Glaze:
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make One-Pan Balsamic Chicken
Step 1: Prepare the Chicken
Start by seasoning the chicken breasts with salt, pepper, oregano, and garlic powder. This simple spice blend gives the chicken a delicious, well-rounded flavor.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken in the pan and sear for about 3–4 minutes per side until golden brown. The goal is to create a nice crust while locking in the juices. Remove the chicken from the pan and set it aside—you’ll finish cooking it later.
Step 2: Make the Balsamic Glaze
In the same skillet, add the balsamic vinegar, honey, Dijon mustard, and minced garlic. Stir everything together and let it simmer for 2–3 minutes, allowing the flavors to meld and the glaze to thicken slightly. You’ll notice the mixture turning syrupy, which means it’s ready to coat the chicken beautifully.
Step 3: Roast the Vegetables
Add the sliced bell peppers, cherry tomatoes, zucchini, and red onion to the pan. Drizzle with olive oil, sprinkle with salt and pepper, and stir everything together so the veggies are evenly coated with the glaze. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and caramelize.
Step 4: Finish Cooking the Chicken
Nestle the seared chicken breasts back into the pan, making sure they’re surrounded by the vegetables. Spoon some of the balsamic glaze over the chicken, then cover the pan with a lid and let everything cook on medium-low heat for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 5: Serve and Enjoy
Once the chicken is cooked through, remove the pan from the heat. Let it rest for a few minutes before slicing. Serve the chicken with the roasted veggies, drizzling extra balsamic glaze over the top for maximum flavor.
Helpful Tips
- Slice Evenly – Try to keep the vegetables a uniform size so they cook evenly.
- Don’t Overcrowd the Pan – If your skillet is too small, cook the veggies in batches to avoid steaming them instead of caramelizing.
- Check the Chicken Temperature – A meat thermometer is your best friend to ensure perfectly cooked chicken.
- Make It a Meal – Serve over rice, quinoa, mashed potatoes, or even with crusty bread to soak up that delicious balsamic glaze.
- Customize It – Swap in mushrooms, asparagus, or broccoli based on what you have on hand.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mediterranean-Inspired
- Diet: Gluten-Free
Notes
- This recipe is naturally gluten-free and can be made dairy-free by ensuring all ingredients meet your dietary needs.
- If you prefer a stronger balsamic flavor, add an extra splash of vinegar toward the end of cooking.
- Leftovers can be stored in the fridge and make a great next-day lunch.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: 35g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 4g
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work great in this recipe. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.
What can I substitute for honey?
Maple syrup or brown sugar will work as a great substitute for honey in the balsamic glaze.
Can I make this in the oven instead?
Absolutely! After searing the chicken, transfer everything to an oven-safe dish and bake at 375°F (190°C) for about 20–25 minutes, or until the chicken is fully cooked.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave for 1–2 minutes until warmed through.
Related Recipes
If you loved this One-Pan Balsamic Chicken, here are a few other easy and flavorful chicken recipes to try:
- Bruschetta Chicken Pasta
- Easy Baked Honey Dijon Chicken: A Sweet and Savory Classic
- Caprese Grilled Cheese Sandwich
- Bruschetta Chicken Pasta: A Burst of Freshness in Every Bite
Conclusion
This One-Pan Balsamic Chicken is proof that a simple meal can still be incredibly flavorful and satisfying. With juicy, well-seasoned chicken, caramelized veggies, and a perfectly tangy-sweet balsamic glaze, this dish is a guaranteed winner for any night of the week. Plus, since it all comes together in just one pan, cleanup is a breeze!
Print
One-Pan Balsamic Chicken
Description
There’s something magical about a one-pan meal—the simplicity, the ease of cleanup, and the way all the flavors blend beautifully together. This One-Pan Balsamic Chicken is a perfect example of that magic in action. Juicy, tender chicken breasts are cooked to perfection with a rich balsamic glaze and vibrant, roasted vegetables, all in a single skillet.
This dish is a lifesaver on busy weeknights when you want something wholesome and full of flavor but don’t have time for a pile of dishes. Plus, balsamic vinegar brings such a deep, slightly sweet tanginess that balances beautifully with the garlic, herbs, and caramelized veggies. Serve it over rice, quinoa, or alongside a fresh salad for a meal that feels gourmet but is incredibly easy to prepare.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the Balsamic Glaze:
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Start by seasoning the chicken breasts with salt, pepper, oregano, and garlic powder. This simple spice blend gives the chicken a delicious, well-rounded flavor.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken in the pan and sear for about 3–4 minutes per side until golden brown. The goal is to create a nice crust while locking in the juices. Remove the chicken from the pan and set it aside—you’ll finish cooking it later.
In the same skillet, add the balsamic vinegar, honey, Dijon mustard, and minced garlic. Stir everything together and let it simmer for 2–3 minutes, allowing the flavors to meld and the glaze to thicken slightly. You’ll notice the mixture turning syrupy, which means it’s ready to coat the chicken beautifully.
Add the sliced bell peppers, cherry tomatoes, zucchini, and red onion to the pan. Drizzle with olive oil, sprinkle with salt and pepper, and stir everything together so the veggies are evenly coated with the glaze. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and caramelize.
Nestle the seared chicken breasts back into the pan, making sure they’re surrounded by the vegetables. Spoon some of the balsamic glaze over the chicken, then cover the pan with a lid and let everything cook on medium-low heat for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Once the chicken is cooked through, remove the pan from the heat. Let it rest for a few minutes before slicing. Serve the chicken with the roasted veggies, drizzling extra balsamic glaze over the top for maximum flavor.
Notes
- This recipe is naturally gluten-free and can be made dairy-free by ensuring all ingredients meet your dietary needs.
- If you prefer a stronger balsamic flavor, add an extra splash of vinegar toward the end of cooking.
- Leftovers can be stored in the fridge and make a great next-day lunch.